Buckwheat and unbleached white flours come together with whole eggs in the food processor, then the dough is kneaded until smooth and rested under plastic wrap, ready to roll into earthy, tender pasta.
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Pulse flours in food processor to evenly distribute and aerate. Add eggs, process until dough forms rough ball, about 30 seconds . If dough resembles small pebbles, add water, 1/2 teaspoon at a time; if dough sticks to sides of bowl, add flour, 1 tablespoon at a time, and process until dough forms rough ball.
Turn dough onto work surface; knead until dough is smooth, 1 to 2 minutes . Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
Sift flours onto work surface (or bowl) in mound and make hollow in middle. Break eggs into hollow. With fork, start to mix in flour from edge.
Gradually incorporate most of flour until viscous paste begins to form. Put fork to one side and, using both hands, heap remaining flour from outside over paste in middle. Work flour into paste. If paste does not absorb all flour, and if ingredients cannot be easily worked, add a little water.
Work in water with both thumbs, then press dough into ball and work in rest of flour. Knead dough by pushing out dough with heels of hands, then form it into ball again. Repeat this kneading action until dough has firm but slightly elastic consistency and no longer changes shape when you remove your hands. Cover with plastic wrap and rest minimum of fifteen minutes.
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